Chicken Tikka Biryani Recipe

by c0moytpwd7vag8qkx41w7xr9a

Updated : Sep 14, 2017, 14:41 IST

Total Time 1h

Prep Time15 m

Calories726

Chicken Tikka is a popular Punjabi preparation which is often served as a starter in parties and as an accompaniment with drinks. It is a versatile snack that can be added in a gravy and also made into a biryani. Unlike the regular Biryani that uses cooked or raw meat, Chicken Tikka Biryani uses the tikka. You can make this with ready-made tikkas also, but for best results, prepare them at home. If you know the right spices, you can make the perfect tikkas easily and then adding them to the biryani is a simple process. This easy rice recipe can be made on special occasions and festivals and on those weekends when you want to indulge in good food. Try out this super easy Tikka Biryani recipe and surprise your family and friends. This quick rice dish can also be packed in lunch boxes and can be prepared in advance for pot-lucks and picnics. Serve it with raita or shorba or even a simple cucumber and tomato salad.

How to make Chicken Tikka Biryani

Step 1

To make the tikkas, wash the chicken, drain the water well and keep aside. Now add the curd and all other spices for marination in the chicken and mix well. Make small slits with knife or fork into the chicken so that the spices get absorbed well. Refrigerate overnight.

Step 2

Take the marinated tikkas out of the refrigerator and allow them to come at room temperature. Now insert them in skewers, drizzle some oil and grill for 20-30 minutes at 200 degrees centigrade. Keep turning the tikkas while drizzling them with oil. Once done, keep aside.

Step 3

To make the rice, take two cups rice and wash well. Allow it to soak for 15-20 minutes. Now heat 3 tsp ghee in a deep bottomed pan. Add the whole spices-cinnamon, cardamom and bay leaves. As they begin to splutter add the rice, salt and three and a half cups of water. Once the water begins to boil, reduce the flame and cook covered till the rice is half done and the entire water is absorbed. Spread on a plate and keep aside.

Step 4

Chop the coriander leaves and thinly slice the onions.Now heat 4 tsp ghee in a pan. Fry the thinly sliced onions in batches and keep aside. In the same ghee add the ginger and garlic paste, red chilli powder and cardamom powder and mix well. Allow the spices to cook for two-three minutes on medium flame.

Step 5

Now add the tikkas, the coriander, the kasoori methi and milk and, mix well.Take a pan with a tightly fitted lid. Add one layer of rice, one layer of tikka, another layer of rice, then tikka and then a final layer of rice. Put the fried onions over this layer. Cover the lid of the pan and cook on low flame for 10-12 minutes.

Step 6

Remove from fire and serve the delicious biryani with raita/salad or shorba. Enjoy!